Chocolate Sorbet
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 1 cup sugar
- 2 cups water
- 2 tablespoons brandy
- 3 large egg yolks
- 1 vanilla bean, split lengthwise
- Carbohydrate 42 g(14%)
- Cholesterol 55 mg(18%)
- Fat 12 g(18%)
- Fiber 2 g(8%)
- Protein 2 g(4%)
- Saturated Fat 7 g(33%)
- Sodium 32 mg(1%)
- Calories 264
Preparation Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth. Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy. Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.) Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)
Preparation Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth. Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy. Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.) Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)
